Classic Libby's Pumpkin Bars with Cream Cheese Frosting
These Classic Libby's Pumpkin Bars are a nostalgic, easy-to-make, and crowd-pleasing fall dessert featuring moist, spiced pumpkin and rich cream cheese frosting, perfect for any gathering or a cozy evening.
Equipment
- Oven
- 12"x17" Half-Sheet Pan
- Parchment paper
- Cooking spray
- Large mixing bowl
- Medium-sized bowl
- Sifter
- Offset spatula
- Wire rack
- Sharp knife
Ingredients
For the Pumpkin Bars
- 15 oz Libby’s Pumpkin Puree Make sure it’s pure pumpkin, not pie filling.
- 2 cups all-purpose flour Standard baking flour will do the trick.
- 1.5 cups white sugar For that perfect sweetness that balances the spices.
- 1 cup butter softened, Room temperature butter creams beautifully and gives the bars a tender texture.
- 4 large eggs They bind everything together and add richness.
- 1 tsp baking soda Helps the bars rise nicely.
- 2 tsp baking powder Another leavening agent for that perfect fluffy texture.
- 2 tsp ground cinnamon Essential for classic pumpkin spice flavor.
- 1 tsp pumpkin pie spice Adds that extra layer of cozy autumn warmth.
- 0.5 tsp salt Just a pinch to enhance all those wonderful flavors.
For the Cream Cheese Frosting
- 5 cups confectioners’ sugar Also known as powdered sugar, this is what makes your frosting sweet and smooth.
- 8 oz cream cheese softened, Make sure it's fully softened for a lump-free, dreamy frosting.
- 0.25 cup butter softened, Again, softened butter is key for that creamy texture.
- 1 tsp pure vanilla extract Elevates all the other flavors. Don't skip it!
- Milk if needed for consistency; Just a splash or two if your frosting is too thick.
Instructions
- Step 1: Prepare for Baking: First things first, preheat your oven to a cozy 350°F (175°C). Then, grab a 12"x17" half-sheet pan. Line it with parchment paper, leaving a little overhang on the sides for easy lifting later, and give the parchment and the exposed pan sides a light spray with cooking spray. This little trick makes cleanup a breeze!
- Step 2: Mix the Batter: In a large mixing bowl, you're going to start by creaming together your softened butter and white sugar until it's light and fluffy. Now, crack in those eggs one at a time, beating well after each addition to ensure they're fully incorporated. In a separate, medium-sized bowl, sift together all your dry ingredients: the flour, salt, cinnamon, baking soda, and baking powder. Sifting really helps make your bars light and airy! Gradually add these dry ingredients to your wet mixture, alternating with the pumpkin puree, mixing until everything is just combined and beautifully smooth. Be careful not to overmix here; we want tender bars, not tough ones!
- Step 3: Bake the Bars: Pour that gorgeous, spiced pumpkin batter into your prepared sheet pan. Use an offset spatula or the back of a spoon to smooth the surface evenly. Pop it into your preheated oven and bake for 20-25 minutes. You'll know they're ready when a toothpick inserted into the center comes out clean. Once baked, let those golden bars cool completely on a wire rack. Patience is key here – frosting warm bars will lead to a melty mess!
- Step 4: Make the Frosting: While your bars are cooling, it’s time for the crowning glory – the cream cheese frosting! In a separate bowl, beat the softened cream cheese, softened butter, and pure vanilla extract until the mixture is wonderfully creamy and smooth. Now, gradually add the confectioners’ sugar, beating until you reach your desired frosting consistency. I usually add it in about 1-cup increments. If your frosting feels a little too stiff, no worries! Just add milk, 1 tablespoon at a time, until it’s perfectly spreadable. I find a rich, thick frosting is best, but you do you!
- Step 5: Frost and Serve: Once your pumpkin bars are completely cool (and I mean completely cool!), spread that luscious cream cheese frosting evenly over the top. Then, using a sharp knife, slice the bars into squares or rectangles. Serve them up and watch them disappear!
Notes
Substitutions & Additions: For a bolder spice, add a pinch of ground ginger or cloves. Fold in ½ cup of chopped pecans or walnuts for added texture. Mini chocolate chips could be a fun addition. Swap out a teaspoon of vanilla extract for maple extract in the frosting. A sprinkle of cinnamon, a dusting of pumpkin pie spice, or a few candied pecans can elevate the presentation.
Tips for Success: Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing. Do not overmix the batter to avoid dense, tough bars. Always cool bars completely before frosting to prevent melting. Parchment paper makes lifting and slicing incredibly easy. You can make the bars a day ahead and store them unfrosted, then frost just before serving.
Storage: Unfrosted bars can stay covered at room temperature for up to 2 days. Once frosted, store in an airtight container in the refrigerator for 3-5 days. Unfrosted bars can be frozen tightly wrapped for up to 3 months; thaw in the refrigerator before frosting. Frosted bars can also be frozen, but the frosting texture might change slightly upon thawing.